Allows making boiled hams like brawn, liver sausage, mortadella or black puddig. Before use soak in 40°C water for approx. 15 minutes. During soaking the whole casing should be under water. Knot the filled casing tightly and subject it to processing.
The Polyamide Casing for Curing Brewed Meat is best suited for professional meat processors or trained home kitchen staff.
